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Seared Steak

Seared Steak

with Spring Veggie Succotash and Mint-Chive Pesto

Succotash typically consists of summer’s best veggies— corn, tomatoes, peppers, and lima beans. This version takes advantage of spring asparagus and peas for a deliciously seasonal spin. A bright herb sauce wakes up the entire dish!

Tags:
Gluten-free

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Sirloin Steak

8 ounce

Zucchini

1 unit

Red Onion

6 ounce

Asparagus

4 ounce

Peas

¼ ounce

Mint

¼ ounce

Chives

1 unit

Lemon

Not included in your delivery

unit

Salt

unit

Pepper

4 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories489 kcal
Energy (kJ)2046 kJ
Fat26 g
Saturated Fat8 g
Carbohydrate26 g
Sugar11 g
Dietary Fiber10 g
Protein45 g
Sodium95 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small Bowl
Large Pan
Pan
Paper Towel

Instructions

Prep the ingredients
1

Remove the steak from the refrigerator and bring to room temperature. Halve, peel, and dice the onion. Cut the zucchini into ½ –inch cubes. Trim the bottom inch of the asparagus, then cut into 1-inch pieces on a diagonal. Mince the chives and mint leaves. Zest and halve the lemon.

Make the mint-chive pesto
2

In a small bowl, combine the mint, chives, a large drizzle of olive oil, and a pinch of salt and pepper. Add a squeeze of lemon juice, to taste.

3

Start the succotash: Heat a drizzle of oil in a large pan over medium heat. Add the diced onion to the pan and cook for 4-5 minutes, until softened. Add the zucchini to the pan and cook, tossing for 5-6 minutes, until golden brown and softened. Season with salt and pepper. Set the pan aside off the heat –we’ll come back to it later!

Sear the steak
4

Heat a drizzle of oil in a medium pan over medium-high heat. Pat dry the steak with a paper towel, then season on all sides with salt and pepper. Add the steak to the pan and cook for 4-7 minutes per side, until cooked to desired doneness. Remove from the pan and set aside to rest.

Finish the succotash
5

While the steak rests, add the peas and asparagus to the pan with the zucchini. Place over medium-high heat and cook, tossing for 4-5 minutes, until the asparagus is crisp-tender. Season with salt and pepper. Remove the pan from the heat and stir in a squeeze of lemon juice and a pinch of lemon zest.

6

Finish and plate: Thinly slice the steak against the grain and serve on a bed of spring veggie succotash. Drizzle with the mint chive pesto and enjoy!

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